Kitchen implements for separating lipids from food

ABSTRACT

A kitchen utensil for removing lipids from food includes a handle having a first end, a second end, and a gripping region between the first end and the second end, a head extending from the second end of the handle, the head having first side, a second side, and an outer perimeter, and wherein the first side includes at least one groove extending inwardly from a first groove end located at the outer perimeter, the at least one groove configured to collect a lipid material therein.

INCORPORATION BY REFERENCE TO ANY PRIORITY APPLICATIONS

This application is a continuation of U.S. patent application Ser. No.15/836,751, filed on Dec. 8, 2017, which claims the benefit of priorityto U.S. Provisional Application No. 62/535,811, filed on Jul. 21, 2017,both of which are incorporated in their entirety by reference herein forall purposes. Priority is claimed pursuant to 35 U.S.C. § 120 and 35U.S.C. § 119.

FIELD OF THE INVENTION

The field of the invention generally relates to implements for use incooking.

BACKGROUND

It is often desirable to remove fat or lipids from food. During thepreparation of food having a large proportion of liquid, it is oftendesirable to skim away the liquid grease and/or the “suds” of foammaterial that forms on the surface of the liquid. A common method is toscoop these materials away using a spoon, a ladle, or a strainer.Oftentimes, using the spoon, ladle, or strainer can be inefficient orwasteful, such that a small amount of the grease is removed, while alarge volume of the desired liquid is removed as well. The removal ofgrease or lipids from solid food may also be inefficient and timeconsuming. Grease or lipids may not drain away or separate from solidfoods easily. It is desirable to have a utensil to easily andefficiently separate excess or unwanted grease and lipids away from foodhaving either solid or liquid form.

SUMMARY OF THE INVENTION

In a first embodiment of the present disclosure, a hand-held kitchenutensil for removing lipids from food includes a handle having a firstend, a second end, and a gripping region at or near the first end, ahead coupled to the second end of the handle, the head having firstside, a second side, and an outer perimeter, and wherein the first sideincludes at least one groove extending inwardly from a first groove endlocated at the outer perimeter, the at least one groove configured tocollect a lipid material therein.

In another embodiment of the present disclosure, a kitchen utensil forremoving lipids from food includes a handle having a first end, a secondend, and a gripping region between the first end and the second end, ahead extending from the second end of the handle, the head having firstside, a second side, and an outer perimeter, and wherein the first sideincludes at least one groove extending inwardly from a first groove endlocated at the outer perimeter, the at least one groove configured tocollect a lipid material therein.

In yet another embodiment of the present disclosure, a kitchen utensilfor removing lipids from food includes a gripping surface configured tobe held by the hand of a user, and a lipid engagement surface extendingfrom the gripping surface, and including two or more elongate groovesconfigured to collect a lipid material therein.

In still another embodiment of the present disclosure, a method forremoving lipids from food includes heating an edible material such thatoil, fat or grease forms on a top portion of the edible material,providing a hand-held kitchen utensil including a handle having a firstend, a second end, and a gripping region between the first end and thesecond end, a head extending from the second end of the handle, the headhaving first side, a second side, and an outer perimeter, and whereinthe first side includes at least one groove extending inwardly from afirst groove end located at the outer perimeter, the at least one grooveconfigured to collect a lipid material therein, gripping the handle ofthe utensil, placing the head of the utensil in contact with at leastsome of the oil, fat or grease so that the oil, fat or grease iscollected within the at least one groove, and removing the head from theedible material to separate the at least some of the oil, fat or greasefrom the edible material.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective view of a kitchen utensil according to anembodiment of the present disclosure.

FIG. 2 is a detail view of the kitchen utensil of FIG. 1 taken withincircle 2.

FIG. 3 is a side view of the head of the kitchen utensil of FIG. 1.

FIG. 4A is a top view of the head of the kitchen utensil of FIG. 1.

FIG. 4B is a bottom view of the head of the kitchen utensil of FIG. 1.

FIG. 5 is a front view of the head of the kitchen utensil of FIG. 1.

FIG. 6 is a back view of the head of the kitchen utensil of FIG. 1.

FIG. 7 is a perspective view of a kitchen utensil according to anembodiment of the present disclosure.

FIG. 8 is a side view of the head of the kitchen utensil of FIG. 7.

FIG. 9A is a top view of the head of the kitchen utensil of FIG. 7.

FIG. 9B is a bottom view of the head of the kitchen utensil of FIG. 7

FIG. 10 is a perspective view of a kitchen utensil according to anembodiment of the present disclosure.

FIG. 11 is a side view of the head of the kitchen utensil of FIG. 10.

FIG. 12 is a top view of the head of the kitchen utensil of FIG. 10.

FIG. 13 is a perspective view of a kitchen utensil head according to anembodiment of the present disclosure.

FIG. 14 is a top view of the head of the kitchen utensil of FIG. 13.

FIG. 15 is a cross-sectional view of the head of the kitchen utensil ofFIG. 13 taken along lines 15-15 of FIG. 14.

FIG. 16 is a perspective view of a kitchen utensil according to anembodiment of the present disclosure.

FIG. 17A is a side view of the head of the kitchen utensil of FIG. 16.

FIG. 17B is a top view of the head of the kitchen utensil of FIG. 16.

FIG. 18 is a top view of a head of a kitchen utensil according to anembodiment of the present disclosure.

FIG. 19 is a perspective view of a kitchen utensil according to anembodiment of the present disclosure.

FIG. 20 is a top view of the head of the kitchen utensil of FIG. 19.

FIG. 21A is a front view of the head of the kitchen utensil of FIG. 19.

FIG. 21B is a side view of the head of the kitchen utensil of FIG. 19.

FIG. 22 is a perspective view of an alternative head of a kitchenutensil according to an embodiment of the present disclosure.

FIG. 23 is a perspective view of the head of a kitchen utensil accordingto an embodiment of the present disclosure.

FIG. 24 is a top view of the head of FIG. 23.

FIG. 25 is a side view of the head of FIG. 23.

FIG. 26 is a perspective view of a kitchen utensil according to anembodiment of the present disclosure.

FIG. 27 is a top view of the head of the kitchen utensil of FIG. 26.

FIG. 28 is a side view of the head of the kitchen utensil of FIG. 26.

FIG. 29 is a perspective view of the head of a kitchen utensil accordingto an embodiment of the present disclosure.

FIG. 30 is a side view of the head of FIG. 29.

FIG. 31 is a cross-sectional view of the head of a kitchen utensilhaving a concave upper side having a sinusoidal surface, according to anembodiment of the present disclosure.

FIG. 32 is a cross-section view of the head of a kitchen utensil havinga flat upper side having a repeating U-shaped surface contour, accordingto an embodiment of the present disclosure.

FIG. 33 is a cross-sectional view of the head of a kitchen utensilhaving a concave upper side having a repeating V-shaped surface contour,according to an embodiment of the present disclosure.

FIG. 34 is a cross-sectional view of the head of kitchen utensil havinga flat upper side having a repeating V-shaped surface contour, accordingto an embodiment of the present disclosure.

FIG. 35 is a cross-sectional view of the first step of a method forremoval of lipids from a soup.

FIG. 36A is a cross-sectional view of the second step of a method forremoval of lipids from a soup.

FIG. 36B is a cross-section view of an alternative second step of amethod for removal of lipids from a soup.

FIG. 37 is a cross-sectional view of the third step of a method forremoval of lipids from a soup.

FIG. 38 is a cross-sectional view of the fourth step of a method forremoval of lipids from a soup.

FIG. 39 is a perspective view of a fifth step of a method for removal oflipids from a soup.

FIG. 40 is a perspective view of a first alternative fifth step of amethod for removal of lipids from a soup.

FIG. 41 is a perspective view of a second alternative fifth step of amethod for removal of lipids from a soup.

FIG. 42 is a perspective view of a kitchen utensil according to anembodiment of the disclosure.

FIG. 43 is a bottom view of the kitchen utensil of FIG. 42.

FIG. 44 is a side view of the kitchen utensil of FIG. 42.

FIG. 45 is a perspective view of a kitchen utensil according to anembodiment of the disclosure.

FIG. 46 is a bottom view of the kitchen utensil of FIG. 45.

FIG. 47 is a front view of the kitchen utensil of FIG. 45.

FIG. 48 is a perspective view of a kitchen utensil according to anembodiment of the disclosure.

FIG. 49 is a bottom view of the kitchen utensil of FIG. 48.

FIG. 50 is a side view of the kitchen utensil of FIG. 48.

FIG. 51 is a perspective view of a kitchen utensil according to anembodiment of the disclosure.

FIG. 52 is a bottom view of the kitchen utensil of FIG. 51.

FIG. 53 is a front view of the kitchen utensil of FIG. 51.

FIG. 54 is a perspective view of a kitchen utensil according to anembodiment of the disclosure.

FIG. 55 is a bottom view of the kitchen utensil of FIG. 54.

FIG. 56 is a side view of the kitchen utensil of FIG. 54.

FIG. 57 is a perspective view of a kitchen utensil according to anembodiment of the disclosure.

FIG. 58 is a bottom view of the kitchen utensil of FIG. 57.

FIG. 59 is a front view of the kitchen utensil of FIG. 57.

FIG. 60 is a perspective view of a kitchen utensil according to anembodiment of the present disclosure.

FIG. 61 is a perspective view of a kitchen utensil according to anembodiment of the present disclosure.

FIG. 62 is a perspective view of a kitchen utensil according to anembodiment of the present disclosure.

FIG. 63 is a perspective view of a kitchen utensil according to anembodiment of the present disclosure.

FIG. 64 is a perspective view of a kitchen utensil according to anembodiment of the present disclosure.

FIG. 65 is a perspective view of a kitchen utensil according to anembodiment of the present disclosure.

FIG. 66 is a perspective view of a kitchen utensil according to anembodiment of the present disclosure.

FIG. 67 is a perspective view of a kitchen utensil according to anembodiment of the present disclosure.

FIG. 68 is a front view of the kitchen utensil of FIG. 67.

FIG. 69 is a bottom view of the kitchen utensil of FIG. 67.

FIG. 70 is a perspective view of a kitchen utensil according to anembodiment of the present disclosure.

FIG. 71 is a perspective view of a kitchen utensil according to anembodiment of the present disclosure.

FIGS. 72A-H are cross-sectional views of groove shapes according toembodiments of the present disclosure.

DETAILED DESCRIPTION OF THE ILLUSTRATED EMBODIMENTS

Cooking often produces or exposes lipids, which originate or emanatefrom animal or plant matter, such as meats, fats, eggs, daisy productsor other animal materials, and produce, such as vegetables or fruits.Embodiments of the invention include a number of utensils used incooking, particularly when cooking in the presence or potential presenceof lipids, such as oil, grease, or fat, which may include shortening orlard. The lipids may be present in liquid, semi-liquid, paste, gel,semi-solid, or even solid form, or any combination thereof. The lipidsmay be present on liquid-based foods such as soups or stews, or may becarried on, in, or around solid foods such as meats. The utensilsdescribed in the embodiments herein are intended to aid the removal ofat least some portion of the lipids from the foods. The term “kitchenutensil” is intended to generally describe any utensil that may be usedduring cooking, whether the cooking occurs within a personal orcommercial kitchen, or outside of a kitchen, for example, in an outdoorcookout, a cooking show or presentation, a picnic, party, or otherevent. The term “culinary utensil” may also be used interchangeably withthe term “kitchen utensil,” maintaining the same, broad meaning. In someembodiments, the utensil may be intended only for the removal of lipidsfrom food, while in other embodiments, the utensil may be intended toperform one or more other task, such as conveying liquids or solids,stirring, scooping, mashing, dividing, cutting, coring, drilling,heating, cooling, turning, flipping, scraping, funneling, grasping,whisking, grating, pressing or compressing, brushing, rolling,separating, dripping, drizzling, filtering, baking, frying, heating, orsifting. The utensil may comprise one or more of a skimmer, a ladle, aspoon, a scoop, a spatula, a stirrer, a separator, a sieve, a strainer,a filter, tongs, a funnel, or a scraper.

Some lipids may be considered healthful for certain groups of people,such as polyunsaturated fats, such as Omega-3 fatty acids found in fishoil, nuts, seeds, eggs, or other matter, or monounsaturated fat found inavocados. However, many lipids, including saturated fats or trans fatsare a common source and instigator of many critical health problems, byincreasing blood cholesterol levels, particularly low-densitylipoproteins (LDL) levels. The effect of these “bad fats” may be toaccelerate or precipitate cardiovascular disease, diabetes, cancer, andobesity. It is therefore desirable to remove fats and lipids from food,either from a mostly solid form like meats or from liquids such assoups.

Food preparation techniques often require separation of lipids such asgrease, fat, or oils from food, in order to remove the “bad fats” forhealth reasons. Many health foods are prepared by removing as much ofthe lipids as possible. Additionally, certain recipes may require theseparation of lipids from a first food product, so that the lipids maybe partially or completely used for making a second, different foodproduct. For example, a first soup or stew recipe may desire that fatand grease be removed from the soup or stew. However, a second recipemay make use of some or all of that same fat or grease. The fat orgrease may be used to coat a pan or other container, to make itnon-stick, or the fat or grease (e.g., suet) may be used as a base for amixture, such as British Christmas pudding. In some cases, it may bedesired to remove lipids from a soup in order to cook that soup, or toadd ingredients to it, but then to add some or all of the removed lipidsat a later time, for example, to add flavor without overcooking thelipids. This may be the case with certain lipids that change theirflavor to an undesirable taste if overcooked.

Removal of grease or lipids from food that is in a solid state iscommonly done, with lipids in liquid form often easily separable fromthe solid food. For example, to remove excess oil from fried chicken,the usual practice is to place the fried chicken over a wire rack toallow excess oil to drip off the meat. However, in certain recipes, thedraining process may be too slow, and it is desirable for the oilseparation from food to be more efficient. For example, grease in cookedground meat can be slow to drain due to the small particles of meat thatcan cling to the grease. Many people resort to wiping the cooked groundmeat with a piece of paper towel or an absorbent material. However, thewiping also tends to absorb (and thus remove) tasty juices that aredesired to be maintained with the meat. It is often desirable to have autensil that primarily captures the grease.

Often, food preparation methods may require the separation of lipidssuch as grease, fat, or oils from a water-based (aqueous) liquid. Thewater-based liquid may constitute a soup, broth, stock, bouillon,consommé. Within the water-based liquid, pieces of animal or plantmatter are often heated along with the liquid. During the preparation offood with a large proportion of liquid, it is often desirable to skimaway the liquid grease and/or the “suds” of foam material that forms onthe surface of the liquid. The grease or liquid fat often result frommeat, bones, or oil heated during an earlier stage in the cooking. Thesuds may comprise proteins that react during cooking to form a bubblysubstance that is less dense than water or a water-based liquid. In manycases, the surface grease and the suds are an undesirable part of thesoup or stock, and are typically removed. A common method is to scoopthese materials away using a spoon, a ladle, or a strainer. Oftentimes,using the spoon, ladle, or strainer can be inefficient, ineffectual, orwasteful, such that a small amount of the grease is removed, while alarge volume of the desired liquid is removed as well. A spoon may beused to attempt to separate the grease and suds, but the volume ofgrease and suds collected in most spoons is small relative to the totalvolume floating on top of the soup or stock. Commonly, the surface areaof the top of the cooking container or pot is many times larger than thesurface of the spoon, causing removal of the materials a labor-intensiveand tedious procedure. Larger, specialized spoons or ladles are capableof scooping up larger amounts of grease or suds, but they also tend topick up a significant amount of the desired soup or broth, oftentimes alarger volume of the desired soup or broth than the undesirablematerial. Fat and grease are usually less dense than water, andtherefore float on the surface of a water-based soup or broth or stock.The layer of grease on the surface is often a thin film, thus the use ofa spoon or ladle tends to lead to undesired removal of the soup orbroth, as described.

Further complications are often encountered because of potentialinteractions and reactions between the utensil and the soup. Because thelayer of grease lies on top of the soup, the active motion of a boilingsoup also affects the layer of grease. A cook may ease the edge of aspoon or ladle into the soup or stock, in an attempt to only allow thelayer of grease to flow into the spoon or ladle. Though this method canminimize the amount of desired soup or stock that is inadvertentlyscooped up, it often requires multiple repetitions to removesubstantially all of the grease layer, and is thus quite tedious. Thetime delay in performing this method is further increased, because eachpass with the spoon or ladle requires precision in order to assure thatlittle or none of the soup is scooped up.

One method for separating grease involves pouring the soup into aseparate container that has an opening at or near the bottom. Thus, thedesired soup is poured from a bottom spout or valve, stopping when thetop grease layer becomes lowered such that it almost reaches the spoutor valve. Though this method eliminates the need to scoop, it does stillrequire a separate container other than the cooking pot, and thetransfer to and from the separate container. Additional containers alsorequire additional cleanup and storage. One drawback of this method isthat it is difficult to stop at the exact level, such that none of thedesired soup is wasted. Also, if the volume of the soup is greater thanthe volume that the separate container can hold, then this method mustbe performed multiple times.

A ladle having a very shallow scoop does not immediately solve theproblem of selectivity for the grease layer on top of a soup, becausewater and water-based liquids have a relatively high surface tension;when a drop of water is placed on many common surfaces, the water tendsto bead (form a bead). Most grease, fat, or oil has a relatively lowersurface tension, and tends to adhere like a film on many commonsurfaces. Even in a shallow scoop ladle, water-based liquids tend to fora large bulge, having a surface film comprising the grease. The ratio ofthe volume of grease collected to the volume of water-based liquidcollected, would still be rather small, rendering the shallow ladleineffective.

Multiple embodiments are described herein of kitchen utensils which morequickly and effectively provide removal of lipids such as fat and greasefrom cooked food, such as soups. Generally, the kitchen utensils asdisclosed herein contain one or more elongate grooves thatpreferentially collect lipids while allowing water-based liquids to passor be passed more freely out of the utensil. In some embodiments, thekitchen utensil may be configured to predominantly perform theseparation of lips from food. In other embodiments, the kitchen utensilmay be configured to additionally perform the other cooking-relatedtasks described herein. In some of the embodiments, the kitchen utensilmaintains multiple functions, including at least the removal of lipidsand a second function related to food preparation or kitchenmaintenance.

A kitchen utensil 100 is shown in FIG. 1 comprising a handle 102 havinga proximal end 104 and a distal end 106, and a head 108 having a concaveupper side 110 and a convex lower side 112. The head 108 also comprisesa connection portion 114 having holes 116, 118 (FIGS. 4-6). The distalend 106 of the handle 102 includes holes 120, 122 which may be alignedwith the holes 116, 118, respectively, of the connection portion 114 ofthe head 108, so that rivets 124, 126 may be secured through the holes116, 120 and 118, 122, respectively, to secure the head 108 to thehandle 102. Other securement means or methods may be used, instead ofthe rivets 124, 126 such as welding, soldering, brazing, adhesives,epoxy, binding, molding, overmolding, insert molding, or mechanicalengagement (snapping, pressing together, crimping, screwing together,swaging). In some embodiments, the head 108 and handle 102 may bemonolithic, and formed, cast, forged, 3D-printed, or molded from thesame piece of material.

The proximal end 104 of the handle 102 includes a hole 128 which may beconfigured to be placed over a hook in order to hang and store in akitchen or other location. The entire intermediate section 130 of thehandle 102, between the proximal end 104 and the distal end 106, may begripped by the hand of a user. A user may determine whether to grip thehandle 102 more toward the proximal end 104 or more toward the distalend 106 depending on the hand size of the user, the hand strength of theuser, whether the user is using one hand or both hands, the weight ofthe head 108 when empty or full of liquids and/or solid material fromthe food, or the length of time being held. In some embodiments, aprotective coating or covering, such as a rubber outer sheath or coatingmay be applied over all or a portion of the handle 102, for example, aproximal-most portion of the handle adjacent the proximal end 104.Though the shape of the handle 102 is shown as straight in FIG. 1, inother embodiments, the handle 102 may have a variety of shapes includingcurved or angled portions. The handle 102 or the head 108 can each beconstructed from a number of materials, including metals or polymers,such as stainless steel, copper, steel, iron, aluminum, anodizedaluminum, titanium, ceramic, wood rubber, polytetrafluoroethylene(PTFE), polyamide (e.g. nylons), or polyetheretherketone (PEEK).

The head 108 of the kitchen utensil 100 of FIG. 1 is configured to beable to hold an aqueous (water-based) liquid in the concave upper side110 for at least a period of time, although there are a series of holes132 that pass through the head 108 between an upper surface 134 and alower surface 136. In some embodiments, the holes 132 may be sized andnumbered such that water-based liquids pass from the concave upper side110, through the holes 132 and out at the convex lower side 112, whenthe kitchen utensil 100 is held in a position such that the head 108 hasan orientation such that the concave upper side 110 is directedsubstantially upward and the convex lower side 112 is directedsubstantially downward. The at least temporary liquid carrying abilityof the head 108 qualifies the kitchen utensil 100 to be termed a ladleor scoop. However, if used for predominantly for removing lipids, thekitchen utensil 100 may also correctly be called a skimmer. The diameterof the holes 132 may be increased and/or the total number of holes 132may be increased, so that the residence time of the aqueous liquid inthe concave upper side 110 is decreased. This may be desirable if thekitchen utensil 100 is to be used only as a skimmer. Conversely, if thekitchen utensil 100 is to be used as a scoop or ladle, the diameter ofthe holes 132 may be decreased and/or the total number of the holes 132may be decreased in manner that controls the residence time of anaqueous liquid in the concave upper side 110 of the head 108. Holes maybe eliminated completely in certain embodiments, wherein the adhesion ofthe grease to the grooves is sufficient without requiring the additionaldraining of aqueous liquid via the holes. A broth at room temperature atroom temperature may have a dynamic viscosity close to 0.001pascal-seconds, while the same broth heated close to 100° C. may have adynamic viscosity close to 0.00028 pascal-seconds. When the broth isheated during cooking, it is commonly closer to the 100° C. boilingpoint (of water) than it is to room temperature, thus the sizing of thediameters and/or numbers of holes 132 may be chosen based on theresidence time characteristics at or close to 100° C. In otherembodiments, it may be desired to perform the removal of lipids from thebroth after the cooked broth or soup has cooled a bit, and so anintermediate temperature may be chosen for the design of the holediameters and/or numbers. Another factor that may be important in holedesign is the total depth of the “scoop” portion of the ladle, which isthe hollow portion defined by the concave upper side 110. The deeperthis portion (the higher its height), the larger the initial pressuregradient caused by the hydrostatic pressure of the liquid, and thus, thelarger the initial impetus to force the liquid through the holes 132.

The head 108 comprises an outer perimeter 138 having a circular ormostly circular shape, as shown in the top view of the head 108 in FIG.4A and the bottom view of the head 108 in FIG. 4B. In other embodiments,the head 108 may have non-circular shapes, such as ellipses, ovals,squares, rectangles, triangles, polygons, or other shapes. A series ofgrooves 140 are formed in the concave upper side 110, each groovebeginning at the outer perimeter 138 at a first point 142 and extendingalong the concave upper side 110 to a second point 144 on the outerperimeter 138, opposite the first point 142. Because grease and oilshave lower surface tension than the water-based broth or soup, thegrease and oils tend to adhere to the upper surface 134, andparticularly within the grooves 140. The grooves 140 create a largersurface area for the grease, fat, oil to adhere to, and also serve topool the grease, fat, oil within the “valleys” formed by the grooves.Once the head 108 of the kitchen utensil 100 pools a sufficient amountof lipids within its grooves 140, and the aqueous broth or soup isallowed to drain out through the holes 132, and back into the cookingpot, the head 108 of the kitchen utensil 100 may be moved to a locationover a trash receptacle or other container and the head 108 may betilted so that gravity causes the lipids to slide out from the grooves140 and into the receptacle. The head 108 of the kitchen utensil 100 maythen be placed back within the broth. Grease and oils tend to have asignificantly higher viscosity than water, even when both are heated toelevated temperatures approaching or including 100° C.

FIG. 2 illustrates the manner in which the grooves 140 (140 a, 140 b,140 c, etc.) are formed in the head 108. The grooves 140 are created byundulations 146 in the wall 148 of the head 108. Thus, there additionalunderside grooves 150 formed in the convex lower side 112 of the head108, in between the grooves 140. The grooves 150 are configured so thatthe kitchen utensil 100 may also trap lipids on the lower side 112,within the grooves 150. The holes 132 may be formed by drilling, lasermachining, water jet machining, molding, or directly in a forming,casting, forging, molding, or 3D-printing process. The grooves 150 areshown in more detail in FIG. 4. The holes 132 are located at the bottomof the grooves 140, in the center of the valleys formed by the grooves140, and thus, between the grooves 150. In other embodiments, the holes132 may be located between the grooves 140. In other embodiments, someof the holes 132 may be located at the bottom of the grooves 140, andother holes 132 may be located between the grooves 140.

A kitchen utensil 152 is shown in FIG. 7 comprising a handle 154 havinga proximal end 156 and a distal end 158, and a head 160 having a concaveupper side 162 and a convex lower side 164. The head 160 is integral tothe handle 154 with an intermediate transition section 166. The kitchenutensil may be formed, cast, forged, molded, or 3D-printed in one piece,or the handle 154 may be combined with the head 160 by a welding orother heat forming process. The handle 154 comprises a first straightsection 168 extending from the head 160 which terminates at a firstcurve 170. The first curve 170 continues to a second curve 172 and thento a second straight section 174. As shown, the second straight section174 has a slight curve, but is substantially straight. The secondstraight section 174 is oriented at an angle A from the first straightsection 168. The angle A may range from between about 5° and about 120°,or between about 10° and about 90°, or between about 15° and about 75°.The concavity 176 formed by the first curve 170 is configured to allowthe kitchen utensil 152 to be hooked to the wall of a cooking pot. Thelength of the first straight section 168 may be controlled so that thehead 108 of the kitchen utensil 152 hangs at a desired height within thecooking pot. The kitchen utensil 152 may be hung by the concavity 176 inorder to keep the handle 154 from sliding or falling into the cookingpot. A hooked end 178 of the handle 154 is configured to allow thekitchen utensil 152 to be hung on a horizontal rod, a shelf end, ahorizontal line or wire, a ring, or a hook. A dipped plastic or rubbercoating 180 is formed on the handle 154 at least partially on the secondstraight section 174 and on the hooked end 178. A user may grip thesecond straight section 174, for example, on the coating 180, when usingthe kitchen utensil 152. The user may also grip the kitchen utensil 152on the first straight section 168, or even at one or both of the firstand second curves 170, 172.

The head 160 comprises an outer perimeter 182 and a series of holes 184configured to allow the passage of aqueous liquid. A series of grooves186 extend from a first point 188 on the outer perimeter 182 to a secondpoint 190 on the outer perimeter 182 and opposite the first point 188.Turning to FIG. 8, a wavy undulation 192 in the wall 194 of the head 160forms the grooves 186, as well as grooves 196 in the convex lower side164 of the head 160. The holes 184 are located at the bottom of thegrooves 186, in the center of the valleys formed by the grooves 186, andthus, between the grooves 196. In other embodiments, the holes 184 maybe located between the grooves 186. In other embodiments, some of theholes 184 may be located at the bottom of the grooves 186, and otherholes 184 may be located between the grooves 186. The undulations 146,192 of the heads 108, 160 may follow any repeating pattern and thus theshapes or cross-sections of the grooves 140, 186 may be sinusoidal,V-shaped, U-shaped, and may even involve an increase or decrease infrequency from groove to groove (row to row). The undulations 192 of thehead 160 have approximately constant groove amplitude or height, suchthat the undulations 192 of the head 160 are visible at the outerperimeter 182, as seen in FIGS. 7 and 8.

A kitchen utensil 200 is shown in FIG. 10 comprising a handle 202 havinga proximal end 204 and a distal end 206, and a head 208 having a concaveupper side 210 and a convex lower side 212. The head 208 also comprisesa connection portion 214 having holes 216, 218 (FIG. 12). The distal end206 of the handle 202 includes holes (not shown) which may be alignedwith the holes 216, 218 of the connection portion 214 of the head 208,so that rivets 224, 226 may be secured through the holes to secure thehead 208 to the handle 202. Other securement means or methods may beused, instead of the rivets 224, 226 such as welding, soldering,brazing, adhesives, epoxy, binding, molding, overmolding, insertmolding, or mechanical engagement (snapping, pressing together,crimping, screwing together, swaging). In some embodiments, the head 208and handle 202 may be monolithic, and formed, cast, forged, 3D-printed,or molded from the same piece of material. The materials of any of theembodiments in this disclosure may be the same as those alreadydescribed herein. The handle 202 includes a hole 203 configured forhanging the kitchen utensil 200.

Turning to FIG. 12, grooves 228 are formed in the concave upper side210, and extend from points on the outer perimeter 230 of the head 208.A series of holes 232 pass through the wall 234 of the head 208, and arelocated in the bottom of the grooves 228. Though the grooves 228 areshown extending in a transverse direction in relation to a verticalplane 229 which bisects the handle 202, in alternative embodiments, thegrooves 228 may extend in other directions, including a direction 90°from that depicted, and thus parallel to the vertical plane 229 whichbisects the handle 202. FIG. 11 illustrates grooves 236 in the convexlower side 212. The grooves 228 have a primary width W₁, and flare orincrease to an end width W₂ at the outer perimeter 230. The increasedend width W₂ is configured to pool a larger portion of received lipidscloser to the outer perimeter 230, making it easier and quicker todispose of these lipids when they are poured off the outer perimeter230. The width change may be used alone or combined. The width increasemay be linear, non-linear, or may have a particular non-linear shape, asshown in FIG. 12. Note that the different grooves 236 have particularflaring that follows at least somewhat the contours of the concave upperside 210, though this is not required. Flare 238 a, for example, issubstantially non-symmetric, while Flare 238 b is substantiallysymmetric. The flares 238 in the grooves 236 are configured to aid therelease of the contained lipids from the upper surface 240, when thehead 208 is inverted partially or completely, for example, 45° or more,60° or more, or 90° or more from normal up-down orientation. Normalup-down orientation is wherein the concave upper side 210 is orientedsubstantially upward and the convex lower side 212 is orientedsubstantially downward. The flaring can serve to increase the ease ofuse of the kitchen utensil 200, in conjunction with variations to theshape, size, or symmetry of the head 208.

A head 950 shown in FIGS. 13-15 has a similar shape to the head 208 ofFIG. 10, but comprises one or more grooves 952 starting at a small gap gfrom the outer perimeter 954. The upper side 956 includes the grooves952 while the lower side 958 includes underside grooves 960. Thesubstantially planar or non-grooved outer perimeter 954 of the head 950of the utensil allows for a multi-purpose use of the utensil. Incontrast to the undulations 192 of the head 160 of the kitchen utensil152 of FIGS. 7-8, which are visible along the outer perimeter 182 of thehead 160, the grooves 952 of the head 950 have groove amplitudes orheights that taper or decrease to a substantially flat or smooth edge962 at the outer perimeter 954, as shown in FIG. 13. The first point 964of a groove 952 a may be located at the outer perimeter 954 or adistance away from the outer perimeter 954 (e.g., gap g). The edge 962of the outer perimeter 954 allows the utensil to be more efficientlyutilized as a spoon or ladle for generic cooking purposes. Thesefeatures allow for a multi-purpose use of the same utensil.

A kitchen utensil 242 is shown in FIG. 16 comprising a handle 244 havinga proximal end 246 and a distal end 248, and a head 250 having a concaveupper side 252 and a convex lower side 254. The head 250 also comprisesa connection portion 253 having holes 254, 256 (FIG. 17B). The distalend 248 of the handle 244 includes holes (not shown) which may bealigned with the holes 254, 256 of the connection portion 253 of thehead 250, so that rivets 258, 260 may be secured through the holes tosecure the head 250 to the handle 244. Other securement means or methodsmay be used, instead of the rivets 258, 260 such as welding, soldering,brazing, adhesives, epoxy, binding, molding, overmolding, insertmolding, or mechanical engagement (snapping, pressing together,crimping, screwing together, swaging). In some embodiments, the head 250and handle 244 may be monolithic, and formed, cast, forged, 3D-printed,or molded from the same piece of material. The materials of any of theembodiments in this disclosure may be the same as those alreadydescribed herein. The handle 244 comprises a formed wire 262 having afirst extension 264, a second extension 266, and an intermediate curve268. A concavity 270 formed by the intermediate curve 268 may be usedfor hanging the kitchen utensil 242.

The head 250 includes a series of non-linear grooves 272 formed in theconcave upper side 252. The particular curvature of each of thenon-linear grooves 272 follows at least somewhat the contours of theconcave upper side 210, though this is not required. This arrangementmay allow a larger number of rows of the grooves 272 within a particularhead 250 having a specific size and shape. The arrangement may alsoallow a more consistent groove depth and width in embodiments whereinthis is desired. Referring to FIG. 17B, it can be seen that groove 272 ahas a smaller minimum radius of curvature (in this particularprojection) than groove 272 b. Though symmetry is not required, symmetryis present in the head 250. For example, groove 272 b is symmetric togroove 272 c. Rectangular holes 274 project through the wall 276 of thehead 250 and are configured for draining aqueous liquid. In thisembodiment, the holes 274 are located at the bottom and center of thegrooves 272. It should be noted that, while the grooves in the priorembodiments are also non-linear, the non-linear grooves 272 also havenon-linearity in the FIG. 17B projection, in contrast to the head 160 inthe FIG. 9A projection. Grooves 278 in the convex lower side 254 arevisible in FIG. 17A. The head 250 comprises an outer perimeter 251 thatincludes a first point 255, a second point 257, a distal end 259, ahandle connection transition edge 261, and a second handle connectiontransition edge 263.

A head 288 of a kitchen utensil, shown in FIG. 18, comprises a concaveupper side 290 and a convex lower side (not shown) having a connectionportion 294 with holes 296, 298 on the connection portion 294 of thehead 288 that connects to a handle (not shown) similar to priorembodiments. The head 288 includes non-linear grooves 310 that aresimilar to the non-linear grooves 272 of the head 250 of the kitchenutensil 242 of FIGS. 16-17B, except that the head 288 of the kitchenutensil 280 does not have holes. Holes may be purposely avoided in someembodiments, for example, if the head 250 is configured to be used withfoods having desired particles that are smaller in size than most holes,thus avoiding the passage of such particles through the holes and thesubsequent loss of the particles. The grooves 310 have a primary widthW₃, and narrow to an end width W₄ at the outer perimeter 318. The outerperimeter 318 of the head 288 includes a first point of the groove 320,a second point of the groove 322, the distal edge 316, a first handletransition connection edge 324, and a second handle transitionconnection edge 326.

Several embodiments of kitchen utensils having a primarily lifting,turning, or flipping function are now described which also feature thelipid separation function of the embodiments previously disclosed.Lifting, turning, or flipping utensils may be called spatulas, turners,flippers, or palettes.

A kitchen utensil 330 is shown in FIG. 19 comprising a handle 332 havinga proximal end 334 and a distal end 336, and a head 338 having an upperside 340 and a lower side 342. The head 338 also comprises a connectionportion 344 having holes 346, 348 (FIG. 20). The distal end 336 of thehandle 332 includes holes (not shown) which may be aligned with theholes 346, 348 of the connection portion 344 of the head 338, so thatrivets 350, 352 may be inserted through the holes to secure the head 338to the handle 332. Other securement means or methods may be used,instead of the rivets 350, 352 such as welding, soldering, brazing,adhesives, epoxy, binding, molding, overmolding, insert molding, ormechanical engagement (snapping, pressing together, crimping, screwingtogether, swaging). In some embodiments, the head 338 and handle 332 maybe monolithic, and formed, cast, forged, 3D-printed, or molded from thesame piece of material. The materials of any of the embodiments in thisdisclosure may be the same as those already described herein. The handle332 is angled and includes a first extension 354 and a second extension356. The first extension 354 is angled from the second extension 356 byan angle C of between about 175° and about 90°, or between about 150°and about 120°. A hole 358 in the proximal end 334 of the handle 332 isconfigured for hanging the kitchen utensil 330.

The head 338 includes several grooves 362 extending from the outerperimeter 364 at the upper side 340. The head 338 includes a series ofholes 360 passing between the upper side 340 and the lower side 342. Thegrooves 362 of the head 338 are arranged in a proximal to distal manner,substantially parallel to a plane containing the handle 332. Though thegrooves 140, 150, 186, 196, 228, 236, 272, 278, 310 of the priorembodiments presented in FIGS. 1-18 are shown extending laterally (fromone side to another), alternative embodiments may instead compriseproximal to distal extending grooves. Likewise, the grooves 362 of thehead 338 may alternatively extend laterally. In some embodiments,grooves may extend neither laterally nor proximal to distal, but at anintermediate angle.

The grooves 362 are formed by a repeating U-shaped pattern 366 in thewall 368 of the head 338, which also forms grooves 341 in the flat lowerside 342 of the head 338. The upper side 340 forms a flat upper surface343 which is defined by the maximal projections 370 in the repeatingU-shaped pattern 366 of the wall 368 of the head 338. The maximalprojections 370 may be grinded flat in a secondary operation. The flatupper surface 343 contains a sufficient amount of surface area, and thedistance d between each successive maximal projection 370 is smallenough such that the flat upper surface 343 is configured to effectivelylift, hold, and flip solid or semi-solid food items (hamburgers,sausages, steaks, etc.) from a grill, oven, or stove when the kitchenutensil 330 is manipulated by a user. The grooves 362 are configured tocollect lipids as described in relation to the grooves 140, 186, 228,272, 310 of the previous embodiments. The holes 360 are configured toallow water-based liquids to pass or be passed more freely out of theutensil. Once oil or grease is collected in the grooves 362, the head338 of the kitchen utensil 330 (after the food item has been removed)may be placed over a trash receptacle or other receptacle and tilted to45° or greater or 90° or greater, so that the collected lipids are ableto slide out of the grooves 362 and into the receptacle. The upper side340, including the maximal projections 370 and flat upper surface 343may comprise or be coated or treated with a non-stick material such aspolytetrafluoroethylene (PTFE) or silicone. The grooves 362 may alsocomprise or be coated with said material. Any portion of the lower side342, may also comprise or be coated with the said material.

FIG. 22 illustrates an alternative head 372 having an upper side 374 anda lower side 376. The head 372 may be used in place of the head 338 ofthe kitchen utensil 330 of FIGS. 19-21B. The head 372 comprises aconnection portion 378 having holes 380, 382. The head 372 includesseveral grooves 384 extending from the outer perimeter 386 at the upperside 374. The head 372 includes a series of holes 388 passing betweenthe upper side 374 and the lower side 376. The grooves 384 of the head372 are arranged in a proximal to distal manner, substantially parallelto a plane containing the handle 332 and extending from a distal portion373 to a proximal portion 375. In some embodiments, the grooves 384 ofthe head 372 may alternatively extend laterally. In some embodiments,grooves may extend neither laterally nor proximal to distal, but at anintermediate angle.

An intermediate discontinuity 390 comprises a laterally extending,elevated flat that separates the grooves into a proximal groove portion384 a and a distal groove portion 384 b. The elongate rectangularsurface area of the flat upper face 392 of the intermediatediscontinuity 390 increases the amount of flat upper surface area, toaid in lifting, holding, and turning solid or semi-solid food items orpieces. The holes 388 are configured to allow water-based liquids topass or be passed more freely out of the utensil. Once oil or grease iscollected in the grooves 384, the head 372 may be placed over a trashreceptacle or other receptacle and tilted down to 45° or greater or 90°or greater, so that the collected lipids are able to slide out of thegrooves 384 and into the receptacle. The upper side 374, including themaximal projections 394 and flat upper surface 396 (which may includethe flat upper face 392 of the intermediate discontinuity 390) maycomprise or be coated or treated with a non-stick material such aspolytetrafluoroethylene (PTFE) or silicone. The grooves 384 may also becoated with said material. Any portion of the lower side 376, may alsocomprise or be coated with the said material. A user may tilt the distalportion 373 below horizontal (e.g., 45° or more, or 90° or more), sothat lipids collected within one or more of the distal groove portions384 b are able to slide out of the distal groove portions 384 b, thusemptying out the distal groove portions 384 b for further use. A usermay also tilt the proximal portion 375 below horizontal (e.g., 45° ormore, or 90° or more), so that lipids collected within one or more ofthe proximal groove portions 384 a are able to slide out of the proximalgroove portions 384 a, thus emptying out the proximal groove portions384 a for further use. Openings 398 in the connection portion 378 allowthe lipids collected within the centrally-located proximal grooveportions 384 a to slide out and be discarded (or retained in anotherlocation). In embodiments wherein the grooves extend laterally, insteadof proximal-to-distal, the openings 398 may not be needed.

An alternative head 400 having an upper side 402 and a lower side 404 isshown in FIGS. 23-25. The head 400 may be coupled to any of the handlesdisclosed herein using any of the joining methods described, or may bemade integral with a handle. The head 400 comprises a connection portion406 having holes 408, 410. The head 400 includes several grooves 412extending from the outer perimeter 414 at the upper side 402. The head400 includes a series of circular holes 416 and elongated holes 418passing between the upper side 402 and the lower side 404. The grooves412 of the head 404 are arranged in a laterally extending manner,substantially perpendicular to a plane containing the handle, andextending from a first lateral side 420 and a second lateral side 422.In some embodiments, the grooves 412 of the head 400 may alternativelyextend proximal-to-distal. In some embodiments, grooves may extendneither laterally nor proximal 424 to distal 426, but at an intermediateangle. The wall 428 of the head 400 includes a repeated V-shaped pattern430 having upper peaks 432 and lower peaks 434, with the grooves 412extending between successive upper peaks 432 and lower grooves 436extending between successive lower peaks 334. The upper peaks 432comprise parallel lines with substantially every point having the sameelevation with respect to the longitudinal axis 438. Thus, a flatplatform 440 is formed, and configured for lifting, holding, andflipping (turning) solid or semi-solid food items. In some embodiments,the elongated holes 418 and the circular holes 416 are configured on agiven head such that should any hole be obstructed by food crumbs orparticles that mostly comprise of a particular shape and size, aqueousliquid is able to pass through the other shaped holes.

A kitchen utensil 450 is shown in FIG. 26 comprising a handle 452 havinga proximal end 454 and a distal end 456, and a head 458 having an upperside 460 and a lower side 462. The head 458 also comprises a connectionportion 464 having holes 466, 468 (FIG. 27). The distal end 456 of thehandle 452 includes holes (not shown) which may be aligned with theholes 466, 468 of the connection portion 464 of the head 458, so thatrivets 470, 472 may be inserted through the holes to secure the head 458to the handle 452. Other securement means or methods may be used,instead of the rivets 470, 472 such as welding, soldering, brazing,adhesives, epoxy, binding, molding, overmolding, insert molding, ormechanical engagement (snapping, pressing together, crimping, screwingtogether, swaging). In some embodiments, the head 458 and handle 452 maybe monolithic, and formed, cast, forged, 3D-printed, or molded from thesame piece of material. The materials of any of the embodiments in thisdisclosure may be the same as those already described herein. The handle452 comprises a frame 474 that is coupled to a gripping portion 476. Thegripping portion 476 extends between its proximal end 478 and distal end480, and may comprise wood, a polymer, a composite material, or anyother material with a low thermal conductivity. For example, the thermalconductivity may be 2.0 W/(m·K) or less, or 1.0 W/(m·K) or less, or 0.5W/(m·K) or less, or 0.2 W/(m·K) or less.

The head 458 includes several grooves 482 extending from the outerperimeter 484 at the upper side 460. The head 458 includes a series ofcircular holes 486 passing between the upper side 460 and the lower side462. The grooves 482 of the head 458 are arranged in a laterallyextending manner, substantially perpendicular to a plane containing thehandle 452, and extending from a first lateral side 488 and a secondlateral side 490. In some embodiments, the grooves 482 of the head 458may alternatively extend proximal-to-distal. In some embodiments,grooves may extend neither laterally nor proximal 492 to distal 494, butat an intermediate angle. The wall 496 of the head 458 includes arepeated V-shaped pattern 498 having upper peaks 497 and lower peaks499, with the grooves 482 extending between successive upper peaks 497and lower grooves 495 extending between successive lower peaks 499. Theupper peaks 497 comprise parallel lines with substantially every pointhaving the same elevation with respect to the longitudinal axis 493.Thus, a flat platform 491 is formed, and configured for lifting,holding, and flipping (turning) solid or semi-solid food items. The flatplatform 491, like the head 458, has a substantially oval or rectangularshape aspect ratio, being longer (proximally to distally) than it iswide (laterally). Thus, the kitchen utensil 450 is usable as anelongated turner, though can also perform as a skimmer, as describedherein.

An alternative head 500, similar to head 458, and having an upper side502 and a lower side 504 is shown in FIGS. 29-30. The head 500 may becoupled to any of the handles disclosed herein using any of the joiningmethods described, or may be made integral with a handle. The head 500comprises a connection portion 506 having holes 508, 510. The head 500includes several grooves 512 extending from the outer perimeter 514 atthe upper side 502. The head 500 includes a series of holes 516 passingbetween the upper side 502 and the lower side 504. The grooves 512 ofthe head 500 are arranged in a laterally extending manner, substantiallyperpendicular to a plane containing the handle, and extending from afirst lateral side 520 and a second lateral side 522. In someembodiments, the grooves 512 of the head 500 may alternatively extendproximal-to-distal. In some embodiments, grooves may extend neitherlaterally nor proximal 524 to distal 526, but at an intermediate,oblique angle. The wall 528 of the head 500 is formed so that the upperside 502 of the head 500 includes a series of upper peaks 532, with thegrooves 512 extending between successive upper peaks 532. The lower side504 is substantially flat and comprises a flat surface 534. The upperpeaks 532 comprise parallel lines with substantially every point havingthe same elevation with respect to the longitudinal axis 536. Thus, aflat platform 538 is formed, and configured for lifting, holding, andflipping (turning) solid or semi-solid food items.

The head 542 of a kitchen utensil 540 is shown in FIG. 31, and includesa concave upper side 544 including a series of sinusoidal indentations546 and projections 548 arrayed between first edge 541 and second edge543. The sinusoidal indentations 546 comprise grooves or channels forcollecting lipids as described herein. One or more holes 550 passbetween the concave upper side 544 and a convex lower side 552. Inembodiments where the sinusoidal indentations 546 and projections 548each extend in a longitudinal (proximal to distal) direction, the firstedge 541 and second edge 543 represent lateral edges. In embodimentswhere the sinusoidal indentations 546 and projections 548 each extend ina lateral (side to side) direction, the first edge 541 and second edge543 represent front and back edges.

The head 556 of a kitchen utensil 554 is shown in FIG. 32, and includesa flat upper side 558 including a series of U-shaped indentations 560which alternate between projections 562 and are arrayed between firstedge 555 and second edge 557. The U-shaped indentations 560 comprisegrooves or channels for collecting lipids as described herein. One ormore holes 561 may be configured to pass between the flat upper side 558and a flat lower side 564. In embodiments where the U-shapedindentations 560 and projections 562 each extend in a longitudinal(proximal to distal) direction, the first edge 555 and second edge 557represent lateral edges. In embodiments where the U-shaped indentations560 and projections 562 each extend in a lateral (side to side)direction, the first edge 555 and second edge 557 represent front andback edges.

The head 568 of a kitchen utensil 566 is shown in FIG. 33, and includesa concave upper side 570 including a series of V-shaped indentations 572and projections 574 which are arrayed between first edge 567 and secondedge 569. The V-shaped indentations 572 comprise grooves or channels forcollecting lipids as described herein. One or more holes 576 passbetween the concave upper side 570 and a convex lower side 578. Inembodiments where the V-shaped indentations 572 and projections 574 eachextend in a longitudinal (proximal to distal) direction, the first edge567 and second edge 569 represent lateral edges. In embodiments wherethe V-shaped indentations 572 and projections 574 each extend in alateral (side to side) direction, the first edge 567 and second edge 569represent front and back edges.

The head 582 of a kitchen utensil 580 is shown in FIG. 34, and includesa flat upper side 584 including a series of V-shaped indentations 586which alternate between projections 588 and are arrayed between firstedge 583 and second edge 585. The V-shaped indentations 586 comprisegrooves or channels for collecting lipids as described herein. One ormore holes (not shown) may be configured to pass between the flat upperside 584 and a flat lower side 590. In embodiments where the V-shapedindentations 586 and projections 588 each extend in a longitudinal(proximal to distal) direction, the first edge 583 and second edge 585represent lateral edges. In embodiments where the V-shaped indentations586 and projections 588 each extend in a lateral (side to side)direction, the first edge 583 and second edge 585 represent front andback edges.

A container 600 is shown in FIGS. 35-38 filled with desired soup 602,and a layer of grease 604 or other unwanted materials, such as suds,floating on top of the soup 602. A kitchen utensil 606 in any of thementioned embodiments is illustrated in use. In FIG. 35, a user graspsthe handle 608 of the kitchen utensil 606 having a head 610 comprising aseries of grooves or channels 612. In FIG. 36A, the user moves the head610 below the layer of grease 604 in the general direction of the arrow.In FIG. 37, the user moves the head 610 in the general direction of thearrow (substantially upward) so that portions 614 of the grease 604 areforced into the grooves 612. In FIG. 38, the user lifts the entire head610 above the soup 602 and whichever portion of the grease 604 remainsfloating on top of the soup 602. The grease 604 and unwanted floatingmaterials retained within the grooves 612 is shown in FIG. 38.

The kitchen utensil 606 may also be utilized to pick up greasepredominantly or completely via the adhesion of the lipid to the surfaceof the utensil. A user may contact the surface from the top, asillustrated in FIG. 36B without submerging the utensil below the surfaceof the liquid or food. The surface adhesion of the lipid to utensil willcollect substantial volume of lipid without dripping away from theutensil despite the lower side of the utensil is subject to the force ofgravity. Holes passing from the upper side to the lower side may or maynot be incorporated to the head of the utensil 606. The lipid in thefood need not be liquid or substantially liquid. For example, theutensil may be used to collect grease from solid food such as roasts andburgers.

The kitchen utensil 606 may be used by running or skimming the utensilover the surface of a cooking liquid. The kitchen utensil 606 is thenplaced in an orientation wherein the grooves are vertical, aligned withthe direction of gravity. The gravitational force helps to the liquidgrease, fat or oil together in the grooves 612, and the grooves 612begin to fill with a larger and larger volume of the grease, fat or oil.As the grooves 612 become full, the combined mass overcomes the surfacetension, and the grease, fat, or oil starts to flow longitudinally alongthe grooves 612.

In order to aid the release of the retained portions 614 of the grease604 (and/or fat, or other lipids, foam) from the grooves 612 and into awaste or other receptacle 616, a user may manipulate the handle 608 totip the head 610 of the kitchen utensil 606 as depicted in either ofFIGS. 39, 40, and 41. In FIG. 39, the head 610 is tipped or slanted toabout 45° from the horizontal. In FIG. 40, the head 610 is tipped orslanted to about 90° from the horizontal. In FIG. 41, the head 610 istipped or slanted to about 120° from the horizontal. In theseorientations, in combination with the groove feature, gravity aids inthe release of the retained portions 614 of the grease (fat, otherlipids) from the grooves 612 and downward into the bottom 618 of thereceptacle 616. An impulsive motion of the kitchen utensil 606 along thelongitudinal axes of the grooves 612 may be added in order to facilitatethe release of the retained portions 614. Alternatively, an absorbentpaper towel or cloth or other type of towel may be used to wipe thegrease from the kitchen utensil 606.

A key feature of the embodiments described in the present disclosuretakes advantage of the characteristics of grease and fat, particularlytheir relatively low surface tension. While grease adhesion to a utensilcan occur whether the utensil of flat, grooved, or another shape, thegrooves described in relation to the embodiments described herein allowthe utensil to efficiently collect and dispose of fat and grease. Thegrooved portions of the utensils serve to increase the relative surfacearea over a portion of the head of the utensil, thus increasing thesurface available to collect the lipid materials, and allowing them topool within the grooves. However, the groove shape also allows forefficient disposal of the pooled lipid material. Certain prior artimplements include extending bristles or other similar surface areaincreasing elements. However, the lipids tend to adhere to the bristlesin these prior art devices, making them hard to remove and dispose of.The grease cannot be poured out of the bristles as easily as it can bepoured out of the grooves in the embodiments of the present disclosure.

In the embodiments of the kitchen utensils presented in FIGS. 29, 30 aladle or spatula containing grooves on a single side may be configuredsuch that the ladle or spatula can be flipped over (inverted) and thebottom side, now facing up (or the top side, now facing down) may beused to separate and remove the lipids from the food item in thismodified orientation. Furthermore, a feature may be added which isconfigured allow the rotation of the head relative to the handle. Forexample, the feature may include a swivel. The flat side or the convexthat was facing down could now face up to utilize to manipulate food inthat orientation. This may be helpful to pressing, forming or shapingfood. Additionally, a grooved side that was facing up may be used in amanner described below in relation to FIG. 36B. A series of embodimentsof spoons are now presented that include grooves on a bottom surface ofthe head of the spoon, such that the top concave surface is configuredfor scooping, serving, or stirring, while the bottom surface isconfigured for removing lipids or stirring.

A spoon 620 is shown in FIGS. 42-44 comprising a handle 622 having aproximal end 624 and a distal end 626 and a head 628 having a concaveupper side 630 and a convex lower side 632. The head 628 and the handle622 may be integral or monolithic and may be formed, cast, forged,3D-printed, or molded from the same piece of material. Alternatively,the head 628 and the handle 622 may be separate components that areconnected by any of the joining methods described herein. A series ofgrooves 634 extend along the convex lower side 632 from a first side 636to a second side 638 of the head 628. The grooves 634 each extend frompoints on the outer perimeter 640 of the head 628. The grooves 634 areconfigured to collect lipids as described in relation to the grooves ofthe previous embodiments. The user removes the lipids from the food inaccordance with the technique described in relation to FIG. 36B. Themethod of transferring the removed lipids out of the grooves 634 andinto a receptacle 616 is similar to that described in relation to FIGS.39-41.

A spoon 642 is shown in FIGS. 45-47 comprising a handle 644 having aproximal end 646 and a distal end 648 and a head 650 having a concaveupper side 652 and a convex lower side 654. The head 650 and the handle644 may be integral or monolithic and may be formed, cast, forged,3D-printed, or molded from the same piece of material. Alternatively,the head 650 and the handle 644 may be separate components that areconnected by any of the joining methods described herein. A series ofgrooves 656 extend along the convex lower side 654 from a proximal end658 to a distal end 660 of the head 650. The grooves 656 each extendfrom points on the outer perimeter 662 of the head 650. The grooves 656are configured to collect lipids as described in relation to the groovesof the previous embodiments. The user removes the lipids from the foodin accordance with the technique described in relation to FIG. 36B. Themethod of transferring the removed lipids out of the grooves 656 andinto a receptacle 616 is similar to that described in relation to FIGS.39-41.

A spoon 664 is shown in FIGS. 48-50 comprising a handle 666 having aproximal end 668 and a distal end 670 and a head 672 having a concaveupper side 674 and a convex lower side 676. The head 672 and the handle666 may be integral or monolithic and may be formed, cast, forged,3D-printed, or molded from the same piece of material. Alternatively,the head 672 and the handle 666 may be separate components that areconnected by any of the joining methods described herein. A series ofgrooves 678 extend along the convex lower side 676 from a first side 680to a second side 682 of the head 672. The grooves 678 each extend frompoints on the outer perimeter 684 of the head 672. The grooves 678 areconfigured to collect lipids as described in relation to the grooves ofthe previous embodiments. The user removes the lipids from the food inaccordance with the technique described in relation to FIG. 36B. Themethod of transferring the removed lipids out of the grooves 678 andinto a receptacle 616 is similar to that described in relation to FIGS.39-41. A series of holes 686 passing between the concave upper side 674and the convex lower side 676 of the head 672 are configured to allowthe passage of aqueous liquids therethrough.

A spoon 688 is shown in FIGS. 51-53 comprising a handle 690 having aproximal end 692 and a distal end 694 and a head 696 having a concaveupper side 698 and a convex lower side 700. The head 696 and the handle690 may be integral or monolithic and may be formed, cast, forged,3D-printed, or molded from the same piece of material. Alternatively,the head 696 and the handle 690 may be separate components that areconnected by any of the joining methods described herein. A series ofgrooves 702 extend along the convex lower side 700 from a proximal end704 to a distal end 706 of the head 696. The grooves 702 each extendfrom points on the outer perimeter 708 of the head 696. The grooves 702are configured to collect lipids as described in relation to the groovesof the previous embodiments. The user removes the lipids from the foodin accordance with the technique described in relation to FIG. 36B. Themethod of transferring the removed lipids out of the grooves 702 andinto a receptacle 616 is similar to that described in relation to FIGS.39-41. A series of holes 710 passing between the concave upper side 698and the convex lower side 700 of the head 696 are configured to allowthe passage of aqueous liquids therethrough.

A spoon 710 is shown in FIGS. 54-56 comprising a handle 712 having aproximal end 714 and a distal end 716 and a head 718 having a concaveupper side 720 and a convex lower side 722. The head 718 and the handle712 may be integral or monolithic and may be formed, cast, forged,3D-printed, or molded from the same piece of material. Alternatively,the head 718 and the handle 712 may be separate components that areconnected by any of the joining methods described herein. A series ofgrooves 724 extend along the convex lower side 722 from a first side 726to a second side 728 of the head 718. The grooves 724 each extend frompoints on the outer perimeter 730 of the head 718. The grooves 724 areconfigured to collect lipids as described in relation to the grooves ofthe previous embodiments. The user removes the lipids from the food inaccordance with the technique described in relation to FIG. 36B. Themethod of transferring the removed lipids out of the grooves 724 andinto a receptacle 616 is similar to that described in relation to FIGS.39-41. A series of holes 732 passing between the concave upper side 720and the convex lower side 722 of the head 718 are configured to allowthe passage of aqueous liquids therethrough. A majority of the holes 732are located on a first portion 734 of the head 718 not containing thegrooves 724. The first portion 734 is located towards the proximal end736 of the head 718, but in alternative embodiments, may be locatedtowards the distal end 738 of the head 718. A majority of the grooves724 are located on a second portion 740 of the head 718 not containingthe holes 732. The second portion 740 is located towards the distal end738 of the head 718, but in alternative embodiments, may be locatedtowards the proximal end 736 of the head 718.

A spoon 742 is shown in FIGS. 57-59 comprising a handle 744 having aproximal end 746 and a distal end 748 and a head 750 having a concaveupper side 752 and a convex lower side 754. The head 750 and the handle744 may be integral or monolithic and may be formed, cast, forged,3D-printed, or molded from the same piece of material. Alternatively,the head 750 and the handle 744 may be separate components that areconnected by any of the joining methods described herein. A series ofgrooves 756 extend along the convex lower side 754 from a proximal end758 to a distal end 760 of the head 750. The grooves 756 each extendfrom points on the outer perimeter 762 of the head 750. The grooves 756are configured to collect lipids as described in relation to the groovesof the previous embodiments. The user removes the lipids from the foodin accordance with the technique described in relation to FIG. 36B. Themethod of transferring the removed lipids out of the grooves 756 andinto a receptacle 616 is similar to that described in relation to FIGS.39-41. A series of holes 764 passing between the concave upper side 752and the convex lower side 754 of the head 750 are configured to allowthe passage of aqueous liquids therethrough. A majority of the holes 764are located on a first portion 766 of the head 750. A majority of thegrooves 756 are also located on the first portion 766 of the head 750.The second portion 768 of the head 750 is free of holes 764 and grooves756. Though the first portion 766 and the second portion 768 are shownsubstantially side-by-side, on alternative embodiments, the firstportion 766 and second portion 768 may be arranged in other relativespacings, such as proximal and distal, distal and proximal, a centralarea and a surrounding peripheral area (ring), or vice versa.

A kitchen utensil 770 is shown in FIG. 70 comprising a handle 772 havinga first end 774 and a second end 776, and a head 778 having a top side780 and a bottom side 782. The handle is configured for gripping by auser between the first end 774 and the second end 776. The first end 774and second end 776 are each coupled to the head 778 and may be integralor monolithic and may be formed, cast, forged, 3D-printed, or moldedfrom the same piece of material. Alternatively, the first end 774 andsecond end 776 of the handle 772 and the head 778 may be separatecomponents that are connected by any of the joining methods describedherein. A first series of grooves 784 are carried on the top side 780,and a second series of grooves 786 are carried on the bottom side 782.The grooves 784 and the grooves 786 extend inwardly from an outerperimeter 788. The kitchen utensil 770 is configured to be used as askimmer to remove grease, fat, or other lipids from food. For example, auser may grasp the handle 772 and lower the head 778 into a soup, belowa top layer of lipids, and then lift the head 778 out of the soup,capturing the lipids in the grooves 784. The method of transferring theremoved lipids out of the grooves 784 and into a receptacle 616 issimilar to that described in relation to FIGS. 39-41. The kitchenutensil 770 may alternately be used as a lid, for example, or a smallerpot or pan than the soup pot. In other uses, the kitchen utensil 770 maybe used as a scraper to trap grease or fat from a solid food item suchas a steak or hamburger, by placing the head 778 over the food item andforcing the grooves 786 into grease or fat on top of the solid fooditem. The grease or fat may then be scraped off of the solid food itemby grasping the handle 772 and sliding the head 778 in a directiontransverse to the longitudinal axes of the grooves 786 (arrow), or byrotating the head 778 (curved arrow). Many lipids will adhere to thewall of the grooves 786, allowing the lipids to be removed with the head778.

A kitchen utensil 790 is shown in FIG. 61 comprising a handle 792 havinga proximal end 794 and a distal end 796 and a spherical head 798 coupledto the distal end 796 of the handle 792. The handle 792 may be integralor monolithic with the head 798 and may be formed, cast, forged,3D-printed, or molded from the same piece of material. Alternatively,the handle 792 and the head 798 may be separate components that areconnected by any of the joining methods described herein. A series ofcircumferentially extending grooves 800 encircle the head 798. Eachgroove 800 begins at a first point 802 on the outer circumference 804 ofa portion of the head 798, extends 360° around the head 798 and returnsto the first point 802. An outer circumference 804 a at a distal end 806of the head 798 is smaller than an outer circumference 804 b at acentral region 808 of the head 798. The kitchen utensil 790 includes ahollow central cavity 810. The grooves 800 are configured to separate orremove lipids from liquid, semi-solid, or solid food. A user grasps thehandle 792 and moves the head 798 into or against the food containingthe lipid, it order to allow the lipid to adhere to the grooves 800. Thehead 798 is then removed from the food item and the lipids are removedfrom the grooves 800 my shaking or wiping. The kitchen utensil 790 mayin some embodiments also be used as a pestle, for breaking, grinding, orotherwise modifying food items within a mortar or other container. Inother embodiments, the kitchen utensil 790 may also serve as a honeydipper, for dispensing honey using the grooves 800 of the head 798. Thekitchen utensil 790 may be configured to be rammed into food (along alongitudinal axis) by a user, or to be rotated (about a longitudinalaxis) by the user.

A kitchen utensil 812 is shown in FIG. 62 comprising a handle 814 havinga proximal end 816 and a distal end 818 and a spherical head 820 havinga hollow central cavity 822. The kitchen utensil 812 is similar instructure and use to the kitchen utensil 790 of FIG. 61, except that itincludes a longitudinally-extending channel 824 starting at an outerperimeter 826 of the head 820 and extending inward, toward thelongitudinal axis 828. As shown in FIG. 62, the channel 824 extends allthe way to the central cavity 822, but in other embodiments, the channelmay extend only partially. A series of grooves 830 extend from a firstside 832 of the channel 824 at the outer perimeter 826, around thespherical head 820 and longitudinal axis, and ending at a second side834 of the channel 824 at the outer perimeter 826. In other embodiments,two or more longitudinally-extending channels 824 may be formed on thehead 820. Thus, the grooves 830 may extend only partially around thehead 820, or may extend almost entirely around the head. The extensionof a single groove 830 may vary from between about 45° to about 358°, orbetween about 90° and about 355°, or between about 150° and about 355°.

A kitchen utensil 836 is shown in FIG. 63 comprising a handle 838 havinga proximal end 840 and a distal end 842 and a conical head 844 having aseries of circumferentially-extending grooves 846. Though the handle 838may be grasped by the hand of a user, it has a hexagonal surface 848configured to be coupled to hand-driven or motorized rotating device(not shown). In some embodiments, the hexagonal surface 848 is replacedby another non-round shape, such as square. The grooves 846 extendingcircumferentially around the head 844 are configured for separating andremoving lipids from food. The head 844 may, in some embodiments, alsobe used as a mixing head to agitate, stir, mix, whip, and otherwisemodify liquid mixtures or liquid-solid mixtures.

The kitchen utensil 850 of FIG. 64 comprises a handle 852 having aproximal end 854 and a distal end 856 and a conical head 858. Thekitchen utensil 850 is similar to the kitchen utensil 836 of FIG. 63,except that the grooves 860 extend partially around the head 858 betweenlongitudinally-extending channels 862. For example, groove 860 a extendsaround the outer perimeter 855, between a first point 857 and a secondpoint 859. The handle 852 includes an inner hexagonal cavity 864,configured to be engaged with a hex key or a hexagonal drive element ofa manual or automatic driver.

A kitchen utensil 866 is shown in FIG. 65 comprising a hollow elongatebody 868 having a first end 870 and a second end 872. One of the firstend 870 or second end 872 may be grasped by a user, thus serving as ahandle. The non-grasped portion of the kitchen utensil 866 may thus beused for removing lipids from food. The kitchen utensil 866 may also beused to stir liquid or semi-liquid broths or mixtures. A lumen 880extends the entire length of the elongate body 868 and may be used tosiphon or inject liquids or liquid-solid mixtures. A first series ofgrooves 874 extend around an exterior 876 of the elongate body 868 and asecond series of grooves 878 extend around an interior surface 882 ofthe elongate body. To remove lipids from a food item, the user insertssome or all of a non-gripped portion of the elongate body 868 into thefood item to capture lipids within the grooves 874, 878. The kitchenutensil 866 may then be removed from the food item in order to removethe lipids from the grooves 874, 878.

The kitchen utensil 884 of FIG. 66 is similar to the kitchen utensil 866of FIG. 65, except the external grooves 886 and the internal grooves 888do not extend all the way circumferentially around the elongate body890. The grooves 886, 888 extend from a first side 892 of a longitudinalslit 894, around the outer perimeter 898 elongate body 890, andterminating at a second side 896 of the longitudinal slit 894.

A kitchen utensil 900 is shown in FIGS. 67-69 comprising a handle 902having a proximal end 904 and a distal end 906 and a head 908. The head908 includes an upper smooth side 910 which is depicted in a concaveform, but which may alternatively be other shapes. The upper smooth side910 is adjacent an abutment 911, and may be used to scoop or spread foodmaterials. A bottom side 912 includes several rows of repeatingprojections 914 which together form a series of broken (e.g., dottedline) walls which thus define a series of grooves 916. The projections914 may be used to scrape lipids and unwanted materials from food, andthe grooves 916 are configured to maintain the lipid material, asdescribed in accordance with the other embodiments herein. In betweeneach successive projection 914 is a space 917. When the projections 914are substantially the same with and are substantially aligned (asshown), a channel 919 transverse to the grooves 916 is defined. In otherembodiments, the projections 914 may comprise rails, bumps, or inverteddimples.

A scraper 918, shown in FIG. 70, is configured to scrape material fromfood or from a cooking surface or other surface. A handle 920 comprisesa central arced projection and continues laterally to two wings 922,924. The scraper 918 may be simply made from a single extrusion or aformed piece of metal having a sinusoidal or repeating wavecross-section 926. Peaks 930 on the underside of the wings 922, 924 areconfigured to scrape lipids or other burnt or otherwise undesiredmaterial. Grooves 928 on the underside of the wings 922, 924 areconfigured to receive and maintain lipids or other burnt or otherwiseundesired material. A central space 925 is shown between the two wings922, 924, but is not required. In other embodiments, a first side 927and a second side 929 of the handle 920 may be flush or directlyadjacent to each other, within the space 925.

A funnel 932, shown in FIG. 71, includes a conical body 934 having atrough 936 or inlet, and an exit hole 938 within a projection 939. Theconical body 934 may include a series of holes 940 in its wall 942. Thewall 942 further comprises a series of grooves 944 configured to receiveand maintain lipids, as described in accordance with the otherembodiments herein.

The grooves described in the embodiments herein that are configured forreceiving lipids may each have a width of between about 0.5 mm and about20 mm, or between about 1 mm and about 15 mm, or between about 2 mm andabout 10 mm. The grooves described in the embodiments herein that areconfigured for receiving lipids may each have a depth of between about0.5 mm and about 15 mm, or between about 1 mm and about 12 mm, orbetween about 2 mm and about 10 mm. The grooves may have a squarecross-section at the bottom of their depth, or may have a radiusedbottom. The groove patterns may include symmetric or asymmetric patternsand may be straight, curvilinear, sinusoidal, continuous, segmented, ortapering. Either or both groove width and groove depth may taper or varyin dimension along the groove.

FIGS. 72A-72H illustrate cross-section shapes of groove extending withinthe wall 972 of a head 970 of a kitchen utensil. Any combination of theshapes described may be incorporated in the embodiments of kitchenutensils described herein. A groove 974 in FIG. 72A includes two taperedside walls 976. A groove 978 in FIG. 72B includes a flared entrance 980.A groove 982 in FIG. 72C includes a fileted entrance 984. A groove 986in FIG. 72D includes a chamfered entrance 988. A groove 990 in FIG. 72Eincludes a flat bottom 992. A groove 994 in FIG. 72F includes a fullradiused bottom 996. A groove 997 in FIG. 72G includes a filleted bottom998. A groove 995 in FIG. 72H includes a chamfered bottom 999.

In additional embodiments, a groove wiper may be provided, either as asliding element of the kitchen utensil, or as a separate element. Thegroove wiper may have a shape that matches the contours of the grooves.The groove wiper may comprise a rubber and may have a thin projection,similar to that of a squeegee blade. In other embodiments, the wiper maybe rigid, and may sweep in an arc, similar to the wiper in certain icecream scoopers.

While embodiments have been shown and described, various modificationsmay be made without departing from the scope of the inventive conceptsdisclosed herein.

The ranges disclosed herein also encompass any and all overlap,sub-ranges, and combinations thereof. Language such as “up to,” “atleast,” “greater than,” “less than,” “between,” and the like includesthe number recited. Numbers preceded by a term such as “approximately”,“about”, and “substantially” as used herein include the recited numbers(e.g., about 10%=10%), and also represent an amount close to the statedamount that still performs a desired function or achieves a desiredresult. For example, the terms “approximately”, “about”, and“substantially” may refer to an amount that is within less than 10% of,within less than 5% of, within less than 1% of, within less than 0.1%of, and within less than 0.01% of the stated amount.

What is claimed is:
 1. A kitchen utensil for removing lipids from foodcomprising: a handle having a first end, a second end, and a grippingregion between the first end and the second end; a head extending fromthe second end of the handle, the head having first side, a second side,and an outer perimeter; and wherein the first side includes at least onegroove extending inwardly from a first groove end located at the outerperimeter, the at least one groove configured to collect a lipidmaterial therein.
 2. The utensil of claim 1, wherein the first side ofthe head comprises a concave shape.
 3. The utensil of claim 2, whereinthe head is configured to transfer an aqueous liquid from a firstreceptacle to a second receptacle adjacent the first receptacle.
 4. Theutensil of claim 1, wherein the second side of the head comprises aconvex shape.
 5. The utensil of claim 1, wherein the at least one groovecomprises two or more grooves, each groove extending from a differentgroove end located at the outer perimeter.
 6. The utensil of claim 5,wherein the two or more grooves extend substantially parallel to eachother.
 7. The utensil of claim 5, wherein the two or more groovescomprise a series of grooves substantially covering the first side ofthe head.
 8. The utensil of claim 1, wherein the first side of the headhas substantially planar shape.
 9. The utensil of claim 1, wherein theat least one groove has a V-shaped cross-section.
 10. The utensil ofclaim 1, wherein the at least one groove has a U-shaped cross-section.11. The utensil of claim 1, further comprising at least one hole passingbetween the first side and the second side of the head.
 12. The utensilof claim 11, wherein the at least one hole is configured to allow thepassage of a liquid.
 13. The utensil of claim 11, wherein the at leastone hole comprises a series of holes.
 14. The utensil of claim 13,wherein the series of holes comprises holes of two or more sizes. 15.The utensil of claim 13, wherein the series of holes comprises holeshaving a diameter of between about 0.1 mm and about 10 mm in diameter.16. The utensil of claim 11, wherein the at least one hole is locatedwithin the at least one groove.
 17. The utensil of claim 11, wherein theat least one hole comprises an elongate slit.
 18. The utensil of claim1, wherein the at least one groove has a width of between about 0.1 mmand about 20 mm.
 19. The utensil of claim 1, wherein the at least onegroove has a depth of between about 0.1 mm and about 15 mm.
 20. Theutensil of claim 1, wherein the at least one groove follows acurvilinear path.
 21. The utensil of claim 1, wherein the at least onegroove is configured to allow the release of the at least some of thecollected lipid material when the first groove end is moved to anelevation that is lower than the remainder of the at least one groove.